1 Can Black Beans (drained and rinsed)
1 bunch cilantro
1/2 red onion (diced)
lime juice
2 TBL EVOO
Salt and pepper to taste

Instructions
1. Drain and rinse beans
2. Mix wet ingredients
3. Mix in beans and toss to coat
4. Mix in all else and toss to mix
5. Marinate 1-3 hours, but never more than 3 hours

Baby Spinach Leaves
Baby Arugula
3 Types of Berries: (eg) Raspberry, Strawberry, Blueberry
1 TBL Balsamic Vinegar
3 TBL Olive Oil
Grated Parmesean or Mozzerella to taste

Instructions
1. Emulsify oil and vinegar with whisk
2. Add a pinch of salt and mix again
3. Toss in leafy greens and gently toss, covering all leaves
4. Add half of your berries and toss again
5. Plate tossed salad mixture
6. Toss remaining fruit in remaining liquid
7. Top greens with remaining fruit
8. Sprinkle lightly with grated cheese

1 Red Beet
1 Yellow Beet
1/2 CU goat cheese
Olive oil
Rice – cooked (cooking instructions not included here)
1 lemon

Instructions
1. Wash beets and cover with olive oil
2. Roast @ 350 for 60 minutes
3. Remove from oven and cover. Let sit for another hour
4. Peel (using a towel)
5. Dice Red beet into small cubes (reserve juice)
6. Julienne Yellow Beat into thin “toothpicks”
7. Squeeze lemon over both beets
8. Use round measuring cup with push cylinder (or ring mold)
9. Layer in center of plate with rice on bottom, then red beet, then goat cheese, then more red beet
10. Surround with scattered yellow beets
11. Drizzle reserved red beet juice in circle around “tower”
12. Serve with parsley or micro greens on the side of the plate

4 crepes (see recipe – link below) leftovers work great

STRAWBERRY FILLING

• 1/2 C plus 1/2 C fresh strawberries or other fruit
• 1 TBL sour cream
• 2 TBL powdered sugar

1. Coarsely mix and mash above
2. Add in other 1/2 C strawberries
3. Let rest 30 minutes

BLUEBERRY FILLING

• 1/2 C blueberries, plus 1/2 C blueberries
• Zest and juice from one lemon
• 2 TBL honey
• 1/4 C sugar
• pinch of cardamom

1. Coarsely mix and mash above
2. Add in other 1/2 C blueberries
3. Let rest 30 minutes

CHEESE FILLING

• 1/2 CU cottage cheese
• 1/2 CU softened cream cheese (softened)
• 1/4 tsp vanilla
• 1 TBL sugar
• 1 TBL butter (softened)
• 1 tsp cinnamon

RICOTTA FILLING

• 1 egg
• 3 TBL honey
• Lemon and zest from one lemon
• 1 block softened cream cheese
• Salt, cardamom, cinnamon, nutmeg, almond extract
  (mix above)
• Fold in 1 C ricotta and cool at least 30 minutes

STEP BY STEP

1. Prepare FILLING
2. Lay CREPE flat (slightly warm)
3. Put 1/3 C filling a little off-center and fold over one third, then fold the ends in, then fold over the other third placing the folded end on the bottom
4. Put into the fridge for about 60 minutes to cool internally, then move to the cooking phase.
   • OVEN:  Bake on lightly greased parchment paper on high (450 F) until well-browned or for up to 10-12 minutes
   • MICROWAVE:  Heat in microwave 2 minutes during cook-time
   • SKILLET:  Brown in 1 TBL butter and 1 TBL canola oil 2 minutes per side
5. Top with fresh hot fruit and sour cream (or below topping)
6. Sprinkle with powdered sugar or Turbinado sugar

Crepes

Simple Crepe Batter Recipe

• 1 C milk
• 2 eggs
• 1/2 tsp salt
• 1 1/4 C AP sifted cake flour or other fine flour
• 2 TBL powdered sugar
• 1/2 tsp vanilla
• zest and juice from one lemon

1. Mix ingredients above and let rest in refrigerator for 60 minutes (or overnight)
2. Put 1/4 C of batter into hot non-stick skillet for 2 minutes
3. If you make them REALLY thin, you don’t even have to cook the other side.
   It will fully cook when they are finished in the oven.
   • (when filling, fill with the uncooked side up)
4. Stack them between sheets of parchment or waxed paper

Professional Crepe Recipes

Wholly Crepes

6 stalks of celery hearts (white part, not the green)
1/2 tsp red pepper flakes
3 sweet peppers or Pepperoncinis
10 Kalamata olives (pitted)
2 TBL red wine vinegar
2 TBL extra virgin olive oil
1/2 tsp minced garlic
3 anchovies
2 TBL red onion (julienned)

Instructions
1. Wash celery, rinse olives
2. Cut celery into 1/2 inch pieces
3. Slice peppers very thin
4. Add olives and peppers
5. (optional: Add cubed salami)
6. Slice anchovies thin
7. Chop fresh parsley
8. Add anchovies, parsley and red onion
9. Add vinegar and olive oil
10. Toss together gently
11. Serve immediately, although best if it can marinate for at least a few hours

3 large carrots
hot oil
favorite dipping sauce

Instructions
1. Cut carrot in the center on a very sharp angle
2. Using a slicer, slice thin pieces
3. Fry for about 15 seconds or until they turn brown
4. Remove and drain

1 cup nuts
1 tsp granulated sugar
½ tsp butter

Melt for quantity of nuts. Cook on medium heat for 5-10 min.

1/2 head cauliflower (pieces, stem removed)
1 med sized onion (chopped)
2 cloves garlic (grated)
1 stalk celery (chopped)
bayh leaf, rosemary, thyme
salt and pepper to taste

STOVE TOP OR OVEN TO CARMELIZE EVERYTHING

sweat onion in EVOO
add garlic
stainless steel bar to remove garlic and onion smell
add stalk of celery
add everything else
cook for over an hour
remove bay leaf
Put into food processor with a bit of stock
Put back onto stove
Add chicken stock to consistency you prefer
Let heat through
Add a bit of whole milk or cream to add some sweetness the last minute
Top with croutons or thin toasted slices of bread with grated gorgonzola cheese
If on slices of bread put back in oven to melt cheese
Put into bowl and float bread on top

1 cu sugar
1 cu cream
½ cu water

Instructions
1. Heat to boil 1 cu sugar, ½ cu water.
2. Evap water & start to caramelize. Fold cream into caramel. Finish w/ 2 tbl butter.

Pour over and around Apple Galette. Sprinkle w/ powdered sugar

1 ½ LB pork cut into strips
2 TBS oil
1 large onion, sliced
1 green pepper, sliced
4 oz canned mushrooms, drained
8 oz tomato sauce
2 TBS vinegar
3 TBS brown sugar
1 tsp salt
1 TBS Worcestershire sauce

Instructions
1. Brown pork in oil
2. Put into crock pot and add remaining ingredients
3. Cook 6-8 hours on low
4. Serve over rice

2 3/4- to 1-pound pork tenderloins
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
3 shallots, chopped
1 cup whipping cream
1/2 cup canned low-salt chicken broth
2 tablespoons Calvados (apple brandy) or brandy

Instructions

1. Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and pepper.
2. Melt butter and oil in heavy large skillet over medium-high heat.
3. Working in batches, add pork and sauté until brown and cooked through, about 5 minutes per side.
4. Transfer pork to plate; tent with foil to keep warm.
5. Add shallots to skillet and stir 1 minute.
6. Add cream, broth and Calvados; boil until sauce thickens enough to coat spoon, stirring up browned bits, about 5 minutes.
7. Season sauce with salt and pepper. Divide medallions among 6 plates.
8. Top with sauce; serve with compote.

Sauce should be deep, creamy with mushrooms

2 Kaiser rolls
2 TBL salad dressing
2 slices of cheddar cheese
2 slices of mozzerela cheese
12 think slices deli meat of choice
1 tomato sliced thinly
4 leafs romaine lettuce
1/4 CU green pepper strips and shredded carrots

Instructions
1. Spread dressing on bun
2. Separate meat and cheese onto two plates
3. Heat in microwave for 30-40 seconds each (Until cheese starts to melt)
4. Place meat and cheese on bun
5. Top with green peppers, carrots, lettuce and tomato

1/4 CU onions
8 large cabbage leaves
1 TBL carrot (julienne strips or grated)
2 TBL celery (chopped)
1 TBL Parmesean (grated)
1 TBL Rougella (grated)
1/2 LB hamburger
1/2 CU brown rice
1/4 CU vegetable or meat stock

1. Saute onions till transluscent
2. Add hamburger and scramble, continuing to cook until hamburger starts to brown.
3. Drop cabbage leaves into large pot of boiling water
4. Add celery and carrots and cook 4 minutes more
5. During Step 4 (after Step 3 has boiled for about 2 minutes) remove cabbage leaves and place in bowl of ice water
6. Remove cooked onions, burger and veggies to a glass bowl, and set aside
7. Start Rice cooking
8. While rice cooks, remove the cabbage leaves from the ice water and pat dry
9. Slice leaves into wide strips, and place leaves in bottom of rounded bowl, fanning out in four directions.
10. Finish cooking rice (slightly al-dente) then mix together with cooked vegetables and hamburger
11. Use ice cream scoop or 1/4 CU measuring cup to place compressed mix into center of cabbage leaves
12. Fold over leaves making the bundle as tight as possible and place (folded edges down) into baking dish
13. Top with your choice of red sauce and sprinkle with cheese of your choice (reserving some for dressing the plate)
14. Bake @ 325 degrees for 15 minutes
15. Put on plate and garnish around the edges with red sauce and cheese from step 13.

½ can Swanson Chicken broth
¼ CU All Purpose Flour
2 tsp Paprika
2 boneless chicken breasts
1 medium onion – sliced
a bit of olive oil for sauté pan
¼ CU plain yogurt
a few dashes of salt
1 TBL corn starch dissolved in ¼ CU water
2 CU hot cooked egg noodles

Instructions
1. Cook chicken in oven at 350 degrees for 30 minutes
2. Mix broth, flour, paprika and salt
3. Saute onion in olive oil till starts to crisp
4. Add (cooked) chicken and fry for 5 minutes per side
5. Pour in flour-mixture and cook until mixture boils
6. Add corn starch and water it was dissolved in
7. Simmer until it thickens
8. Remove from heat and mix in yogurt
9. Pour on top of noodles, and place cooked chicken in the center
10. Sprinkle with a bit of paprika for garnish

2 chicken breasts or veal cutlet
flour
2 TBL EVOO
4 TBL butter
salt and pepper to taste

3 shallots
1/2 CU white wine
2 TBL butter
1 lemon (juiced)

1. Flatten your chicken breasts using a meat pounder or similar
2. Dip flattened meat into egg, then flour
3. Cook in very hot shallow fry pan in EVOO and melted butter for not more than 30 seconds per side
4. Saute shallots in cutlet remains in pan
5. Add wine and juice from 1 lemon
6. Stir until smooth
7. Remove from heat and allow to cool a few minutes
8. Add 2 TBL butter and stir to combine
9. Plate cutlet, pouring sauce over top

1. When flattening, use heavy duty plastic wrap sprayed lightly with water to allow the meat and pounder to slide, rather than tear.
2. Using plastic wrap can also help you get a tighly rolled kiev

Chick Broth (see Recipe)
Onion
Celery
Carrot
Chicken meat
2 CU egg noodles

Instructions
1. Sautee onions in bottom of sauce pan
2. Brown meat in same pan
3. Cover and simmer for 20 minutes
4. Add broth
5. Add finely diced celery, and carrot shavings
6. Simmer 15 minutes
7. Cube chicken or tear
8. Add chicken and 2 CU egg noodles and cook 8-10 minutes
9. Add fresh parsley right at the end and serve

2 chicken breasts
1/2 CU butter
Bread crumbs (not part of Dry Ingredients)

DRY INGREDIENTS:
1 tsp oregano
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder

Instructions
1. Flatten your chicken breasts using a meat pounder or similar
2. Combine all dry ingredients
3. Soften butter (not melted) and combine with dry ingredients
4. Spread over top of flattened chicken breasts
5. Roll, then chill in refrigerator for 2 hours
6. Roll in 2 beaten eggs, then in finely crushed bread crumbs
7. Cook in 1/2 inch vegetable oil for 4-5 minutes per side
8. Place on rack for juices to redistribute and for oil to drain.
9. Garnish with sprigs of parsley

Special Steps
1. When flattening, use heavy duty plastic wrap sprayed lightly with water to allow the meat and pounder to slide, rather than tear.
2. Using plastic wrap can also help you get a tighly rolled kiev

Alton Brown states that this was originally French, not Russian as most commonly thought.

2 CU chicken thighs (cut into strips)
1 TBL olive oil (very hot)
1 TBL chopped garlic
1 TBL diced onion
1 tsp ground corriander
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1/4 CU white wine vinegar

Instructions
1. Cook chicken strips in VERY hot oil till carmelized
2. Add onion and garlic – cook 5 minutes more
3. Add dry spices – cook 5 minutes more
4. Add wine vinegar to deglaze pan – cook 5 minutes more
5. Remove and serve with a fresh green veggie

Cooked and cubed chicken
16 OZ chicken broth
4 cloves garlic
1/2 CU onion
1 can corn
2 corn tortillas (torn up)
1 can crushed tomatoes
1 sm can green chilies
3 TBL sour cream
1/2 bunch chopped cilantro

Instructions
1. Mix all ingredients except chicken, green chilies, sour cream and cilantro
2. Bring everything else to a boil
3. Simmer 20 minutes
4. Add chicken and green chilies, simmer 10 more minutes
5. Serve hot and top with sour cream and cilantro